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Vegetable Soup
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Vegetable Soup is a filling and healthy soup. It complements the mix of vegetable flavors very well. You can add any vegetable of your choice to this soup. It’s a very light soup and doesn’t use too much stock. But you can add stock or cornstarch to thicken it more.
Pair this soup with olive bread, masala bun, or basil focaccia.
Worries go down better soup than without.
I am not really a soup person, I hardly ever order soup at a restaurant and usually skip them at buffets. I think the primary reason for this not-so-great love story is that most soups make me feel full.
But sometimes I also need that comfort of holding onto a steaming hot bowl of vegetable goodness and I created the solution myself with this simple and nourishing vegetable soup. It is very close to a minestrone without tomato sauce or puree but you can add that as well.
For stock I end up using pasta stock which I save while draining pasta. If you do not intend to use this as a soup, then this is a perfect vegetable stock/ consomme you can use for thicker soup.
The choice of vegetables is totally up to you. I have even few times added leftovers to this soup with great result. Next time I plan to experiment by adding some boiled kidney beans.
Simplicity is the strength – the flavor of whole spices with the richness of vegetables describes this soup best. A must-try if you are also a sucker for light meals like me.
Vegetable Soup
Ingredients
- 1 tbsp olive oil
- 1 onion large
- 2 potatoes medium sized
- 2 carrots small
- ½ cup peas shelled
- 7-8 french beans
- 2 cloves laung
- 2 small bayleaves tejpat
- 1 inch cinnamon stick dalchini
- 2 cups of vegetable stock
- to taste salt & freshly ground black pepper
Instructions
- Finely slice all vegetables except peas into thin long ribbons. I prefer slicing them into ribbons and not small pieces. You can use your own imagination and cut them as you like. The reason for slicing them thinly is for their easy cooking.
- In a sauce pan add oil and saute cloves, bayleaves and cinnamon sticks for about a minute, till it starts emanating a nice aroma. Then add sliced onions, gently saute it. Once the onion turns light pink, add remaining vegetables and coat them into oil using a ladle or just swirling around the pan.
- Add the stock and allow it cook till all vegetables are tender. You can adjust the consistency based on your preference. Add salt and pepper. Serve hot on a cold winter day.
Notes
- You can save pasta stock while draining pasta and use it for this soup. That’s what I do most of the times.
- The choice of vegetables is totally up to you. I have even few times added leftovers to this soup with great result.
- Next time I plan to experiment by adding some boiled kidney beans.
- If you do not intend using this as a soup, then this is a perfect vegetable stock/ consomme you can use for thicker soup.
